Queen bee for a day – Cooking with royal jelly
If you click on over to The Purple Fig (a fantastic online magazine where women can “share without ego or self-consciousness”) you’ll find where I just guest-posted about royal jelly!! Or if your clicky finger is lazy, you can also read it below. But check out some of the other articles in The Purple Fig for sure.
And we’ll never be royals (royals)
It don’t run in our blood
That kind of lux just ain’t for us, we crave a different kind of buzz
Let me be your ruler (ruler)
You can call me queen bee
And baby I’ll rule, I’ll rule, I’ll rule, I’ll rule
Let me live that fantasy
Well it’s true, most of us will never be royals. Unless you have your sights set on Harry. And who doesn’t? Mmmmm… Harry…
But anyone can be queen bee for a day, or at least for a meal. When I saw some honey spiked with royal jelly, I knew I had to give it a go for my next “dangerous” (aka strange) food. Those poor bee keepers went to all the trouble of raiding the queen bee’s bedroom for it after all.
And it’s healthy, honey! You really need to get your hands on some. In the same way that the Queen of England probably doesn’t eat KD and hotdogs, queen bees are only fed the good stuff – royal jelly is full of vitamins and is a true super food, helping to restore strength, energy, endurance, libido (could help with the Harry situation, just sayin), hormonal balance, memory, youthfulness, and immune system strength.
And hey, it doesn’t taste like fish oil!
To make the most of my noble nectar, I hunted for a dinner recipe that my kids might like too. I decided to go with something barbecued because I’m still living the dream of summer. I was inspired by a healthy-yet-simple-and-delicious chicken legs and succotash recipe on Epicurious.com. My alterations are included below.
Chili and Honey Chicken Legs
- 4-10 chicken legs or quarters, skin removed
- Juice of 1 lime
- 1 heaping tablespoon of honey spiked with royal jelly
- 1 chili pepper to taste. My kids don’t like spicy, so I went with a dried ancho chili which is flavourful but tame
- 1Tbsp chopped fresh rosemary (I didn’t add this, but it was a delicious afterthought)
- Good pinch of kosher salt
- Healthy grind of pepper
Directions: Pop everything except chicken into your food processor and give it a whizz until well combined. Pour marinade over the chicken in a large ziplock, squeeze out the air, and leave it in the fridge for at least an hour.
Grill at about 400 until juices run clear when pierced, about 20 minutes.
Sufferin’ Succotash (Looney Tunes? Anybody?)
- 1Tbsp butter
- 2 green onions, chopped
- 1 14oz can lima beans (aka butter beans), rinsed
- Kernels of 2 corn cobs (or frozen, but they’re in season right now so I went with fresh)
- 1/4C light cream
Directions: Melt butter in pan over med heat. Add onions, cook 1 minute. Add beans and corn, sautee 1-2 minutes. Add cream, bring to boil, cook another minute or two.
These recipes worked out bee-utifully! (Sorry, I had to throw in at least one pun). The chicken was quick, simple and tasty, and the succotash was a brilliant surprise – delicious, filling, and cheap. Rating: 3 Yums Serve it up and bring out your family’s inner queen bee.